THIS IS RACHEL

Rachel is an author, blogger, and dessert activist. This blog has been read internationally by millions, but mainly she is just an ordinary homemaker living in the Midwest with her husband, David, and their three babies. They are (currently) renovating their 1970's colonial home and (always) cooking more food.

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Our Favorite Egg Bake (With Crescent Roll Crust!)

August 11, 2016

Dishes that are completely uniform in texture are not really my thing. I do not love pudding or jello and also am not wild about scrambled eggs (unless they are loaded with bonus stuff.) Same with ice cream. I know, unpopular opinion. (I will move on quickly.)

Same for egg bakes. I love a bread or potato texture in the mix to give it a bit more heartiness. Crescent rolls are the quickest way to do it! This egg bake is our family’s favorite.

Preheat oven to 350 degrees. Press unrolled crescent roll dough into the base of a greased 9×13 baking pan. Saute onion in olive oil in a large skillet over medium heat for 5-7 minutes, until tender. Add garlic and cook for 1 minute. Add spinach and stir. Once spinach is wilted, remove from heat. Season with red pepper flake.

In a bowl, combine spinach mixture with browned sausage. Spread on top of crescent roll crust in pan. In a separate bowl, whisk together eggs, milk, pepper and cheddar cheese. Pour into baking dish. Gently stir ingredients on top of crust. Bake for 35-40 minutes.

Saute onion in olive oil in a large skillet over medium heat for 5-7 minutes, until tender. Add garlic and cook for 1 minute. Add spinach and stir. Once spinach is wilted, remove from heat. Season with red pepper flake.

In a bowl, combine spinach mixture with browned sausage. Spread on top of crescent roll crust in pan.

In a separate bowl, whisk together eggs, milk, pepper and cheddar cheese. Pour into baking dish. Gently stir ingredients on top of crust.

Bake for 35-40 minutes.

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Comments

Chris

This sounds really good and would be nice to make if you had overnight guests. The only change I would make is switching the sausage to cooked and crumbled bacon – not much of a sausage person. I love things that I can have ready ahead of time…that’s why I like Ina Gartens’ “Make it Ahead” cookbook. Check it out.